Sweet potatoes do double duty when mashed into a batter for homemade waffles the morning after Thanksgiving.

Source: Parents Magazine


Recipe Summary test

40 mins
about 18 4-inch square waffles


Ingredient Checklist


Make It:
  • Heat a waffle iron according to manufacturer's instructions and coat with nonstick cooking spray.

  • In a large bowl, combine the flour, baking powder, salt, sugar, ginger, and zest.

  • In a small bowl, mix together the egg yolks, sweet potato, butter, and milk until thoroughly combined.

  • Make a well in the center of the dry ingredients, pour in the liquid ingredients and stir to combine. The batter should be thick but pourable.

  • In a separate bowl, whip the egg whites until stiff and gently fold them into the batter until barely blended; don't worry about a few streaks of white.

  • Cook the waffles according to the directions on your waffle iron. If you don't have an indicator light, you can tell the waffles are done when they release easily from the iron and are browned and crisp on the outside. Serve immediately.

Nutrition Facts

312 calories; fat 12g; cholesterol 131mg; saturated fat 6g; carbohydrates 43g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 11g; protein 9g; vitamin a 8843.4IU; vitamin c 8.3mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 2.2mg; vitamin b6 0.2mg; folate 76.6mcg; vitamin b12 0.6mcg; sodium 453mg; potassium 307mg; calcium 282.7mg; iron 2.7mg.